Greek Brown Lentil Soup



8 servings



2 lbs. brown lentils
3 cloves garlic
3 bay leaves
1/2 cup minced parsley
1/2 cup diced celery
2 onions, sliced
1/8 tsp. black pepper
1/2 tsp. salt
1/2 cup olive oil
6 cups water
2 cups V-8 juice
2 OXO cubes
1 tsp. flour
2 tsp. white wine vinegar
2 tbsp. tomato paste


Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes. Bring to a boil, lower heat, simmer for 1 hour. Mix flour and vinegar with tomato paste. Stir into soup; cook for 15 minutes longer.

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